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MISS SOPHIE: Opposites attract - even in the kitchen

They say opposites attract and that is so true when it comes to Steve’s taste buds and mine.

Steve loves heat in his food and would put jalapeno peppers in everything, if he could. I don’t do hot at any level.

One of my favorite vegetables is okra stirred around in some bacon grease until it’s coated in flavor and slimy from stirring. He doesn’t like it that way and prefers it fried or cooked in tomatoes.

He loves scallops; I don’t care for their texture. I want red meat five times a week; he wants fish five times a week. I prefer my heavy meal to be lunch; he prefers it to be dinner.

I put mayonnaise on everything; he puts mustard on everything. I remember once telling him I was going to cook eggs, grits and sausage for dinner; he said that’s breakfast food, and you eat it at breakfast not dinner. I love breakfast for dinner.

Over the past years we’ve reached a pretty good compromise: We both bow to the other’s idiosyncrasies. I can make a slow-cooked Bolognese with ground beef, and he enjoys it in spite of the meat. He can cook a big pot of spicy gumbo, and I can enjoy it by adding sour cream to cool it down.

Our differences have brought depth and diversity to our table, and the compromise has made for some over-the-top great meals. I’m glad our opposite taste buds were attracted to each other.

Opposites attract in food, too. Marrying two flavors that we enjoy separately creates a whole new level of taste.

It’s hard to break old habits, but if we can stretch beyond the categorical limits of all foods, our whole diet could change, and we may discover that what we thought were opposite flavors are, in actuality, a perfect match.

I’ve pulled some recipes with what I would call opposite ingredients that marry well. Maybe these will get you started on a new adventure in your own kitchen.

PEARS AND GORGONZOLA TARTLETS

I make these often for cocktail appetizers. When I first presented the recipe to my staff, they all turned their noses up. Now, they love them. This could also be made like a pizza if you aren’t into little things.

4 ounces gorgonzola cheese

1 ripe pear (slightly soft) peeled, cored and chopped

2 tablespoons heavy cream

1 tablespoon cream cheese

1 package phyllo tart shells, baked per package instructions

Honey

Combine gorgonzola cheese, diced pear and cream cheese.

Spoon mixture into shells. Bake at 350 degrees for 15 minutes, or until warm.

Drizzle warm tarts with honey. Serve warm

To make ahead, fill shells and refrigerate for 24 hours. Bake as directed adding a few extra minutes to ensure tarts are warm.

ACORN SQUASH PIZZA

I take no credit for trying this. Steve picked the recipe and we made it for dinner. I was highly skeptical, when I read the ingredients — but the flavor was amazing.

1 acorn squash

2 tablespoons maple syrup

1 tablespoon olive oil

1 teaspoon red pepper flakes (or a little less if you’re not fond of hot)

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, salt, and pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Spread the dough out on a parchment lined cookie sheet or pizza pan. Sprinkle the two cheeses over the pizza dough and bake according to pizza dough instructions. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

SAUTEED KALE

Kale isn’t just for decorating a plate. It is just as healthful as turnips, mustard or cabbage and it has a smoother taste.

6 slices of bacon

2 spring onions chopped

2 cloves garlic, chopped

1 ½ pounds kale

2 tablespoons butter

½ cup chicken broth

¼ cup heavy cream

1 teaspoon lemon juice

Salt and pepper

Remove stems from kale, rinse and set aside.

In a large sauté pan, cook the bacon until crisp. Remove the bacon and drain, leaving the grease in the pan.

Return sauté pan with grease to heat. Add the butter and when melted, add the onions and garlic, cooking and stirring until soft. Add the damp kale and stir to combine. Add the stock and stir.

Cover, reduce the heat to medium-low and cook, stirring occasionally, until the kale is tender, about 5 minutes.

Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally until most of the liquid has evaporated and the kale is tender. Add the bacon and season to taste.